What is fregola?
Fregola is a unique pasta from Sardinia. Made from semolina and then toasted, it has a nutty flavor and a texture that’s all its own.
Because of its versatility, you can use fregola in all sorts of ways. You can use it in something similar to a risotto or pair it with seafood and vegetables for a quick pasta dish.
In this article, we’ll explore a variety of fregola recipes, from traditional Sardinian dishes to creative applications of this unique pasta.
Fregola with Clams
A taste of Sardinia
Sardinian cuisine is rich and diverse, influenced by the many cultures that have called the island home over the centuries. Fregola is a staple in Sardinian cooking, and one of my fondest travel memories involves sitting at a seaside cafe, savoring a simple yet exquisite fregola dish.
The dish was fregola con arselle — fregola with clams — and it tasted of the sea. I knew I had to try to recreate it at home.
Recipe: Fregola with Clams
Here’s what you’ll need:
- Fregola sarda
- Fresh clams (preferably arselle, if you can find them)
- Saffron threads
- Garlic
- Dry white wine
- Fresh or canned tomato
The process is simple. First, you’ll need to properly prepare the clams. Then, you’ll cook the fregola in the clam broth, infusing it with saffron. Finally, combine the fregola and clams, and serve immediately.
I like to serve it with some crusty, toasted bread, warmed in the oven and drizzled with a bit of olive oil. It’s a taste of Sardinia, right in your own kitchen.
Fregola Risotto (Fregotto)
One way to think of fregola is as a blank canvas, ready to soak up any flavors you throw at it. That’s why this next recipe puts a new spin on an old favorite.
What is Fregotto?
Think of fregotto as a creamy, comforting dish similar to risotto, but made with nutty fregola pasta instead of rice. This isn’t a traditional Sardinian dish, but a creative riff on the classic Italian risotto.
Fregotto Recipe
Want to try your hand at this dish? Here’s what you’ll need:
- Fregola sarda
- Chicken broth (or vegetable broth)
- Onion
- Garlic
- Dry white wine
- Mascarpone cheese
- Fresh lemon juice
- Parmesan cheese
First, sauté your onions and garlic in high-quality extra virgin olive oil until they’re fragrant and translucent. Toast the fregola in the pan for a few minutes, then deglaze with white wine. Add broth a little at a time, stirring frequently, until the fregola is tender and the sauce has thickened. Finish with mascarpone, fresh lemon juice and zest, and a generous grating of Parmesan.
Fregola with Mushrooms
This hearty fregola recipe combines the nutty flavor of the pasta with the earthy taste of cremini mushrooms, the sweetness of caramelized shallots, and the salty richness of Parmesan cheese. It’s the perfect dish for a chilly evening.
One of the best things about this recipe is that it’s a one-pot meal, so cleanup is a breeze.
Mushroom Fregola Recipe
Here’s what you’ll need:
- Fregola sarda
- Cremini mushrooms
- Shallots
- Garlic
- Dry white wine
- Vegetable or chicken stock
- Parmesan cheese
The cooking process is simple:
- Start by caramelizing the shallots to bring out their sweetness.
- Sauté the mushrooms until they’re golden brown and tender. Add minced garlic toward the end.
- Deglaze the pan with a splash of white wine, scraping up any browned bits from the bottom.
- Add the fregola and stock, then simmer until the fregola is cooked through and the liquid is absorbed.
- Finish with grated Parmesan cheese and fresh parsley.
Want to mix it up? You can substitute Israeli couscous, farro, or orzo for the fregola. Pecorino Romano or Gruyere would also work instead of Parmesan.
Tips and tricks for cooking with fregola
Fregola is easy to make, but here are a few tips to help you get it right every time:
- Cooking time: Most fregola recipes take about 15 to 20 minutes to simmer, about the same as risotto.
- Liquid ratio: A good starting point is a 2:1 ratio of broth to fregola. You can always add more liquid if you want it to be more creamy.
- Seasoning: Salt and pepper are essential, but don’t be afraid to add herbs like rosemary or thyme.
- Texture: You’ll know it’s done when the fregola is al dente, with a slight chewiness.
Conclusion
From summery salads to cozy pasta dishes, fregola is incredibly versatile. We’ve explored a few recipes here, from fregola with clams to a vegetarian fregola risotto.
Now it’s your turn to get creative in the kitchen! Try the recipes as they are, or use them as a jumping-off point for your own culinary creations. Don’t be afraid to experiment with different vegetables, herbs, and proteins.
Fregola is becoming more widely available in grocery stores and specialty food shops, so it should be easy to find. And with its delicious, nutty flavor and satisfying chew, it’s sure to become a staple in your pantry.
So go ahead, give fregola a try. You won’t be disappointed!